Last Friday we posted Oyfn Pripetchik… – In the Fireplace…with an unusual but interesting kugel recipe. Today we follow up with a very easy recipe for a great Yerushami Kugel. Truth is, I’ve never been a fan of this type of kugel, the idea of sweet pasta just doesn’t do it for me, but, last Monday at Chef Lévana‘s cooking demo I tasted this and was forced to change my mind:

Yerushalmi Kugel

Ingredients

1 pound thin noodles, any noodles (gluten-free will work too!)

⅔ cup vegetable oil

Salt to taste

1 teaspoon ground pepper, or a little more to taste

1 tablespoon cinnamon

1 tablespoon vanilla extract

4 eggs

3/4 cup sugar or Sucanat

1/4 cup agave syrup

1/2 cup water

An individual portion of Chef Lévanas' Yerushalmi Kugel

Directions

Preheat oven to 350°F.

Boil the noodles until just barely tender. If you started with long noodles, cut through the whole pile with scissors until you get smaller pieces.

Place in a mixing bowl, and mix in the oil, pepper, cinnamon, vanilla, and eggs. Combine thoroughly.

Meanwhile, heat the sugar, agave and water in a small saucepan.

Reduce the flame to low and cook about 5 minutes, until the mixture turns a nice amber color (watch the cooking, don’t let the mixture burn).

Immediately add to the noodle mixture and stir to combine.

Pour the mixture into a greased 9 x 13-inch pan or a greased tube pan.